CookEat Recipe
Apricot Tartlets with Apple Jelly and Redcurrant Glaze
Scalloped pastry tartlets filled with thin slices of canned apricot over apple jelly, baked with powdered sugar and glazed with redcurrant jelly after cooling.
Method
Steps
Step 1
Heat a conventional oven to 200°C. Lightly butter six matching small scalloped tartlet moulds with room for an equal share of the fruit and a spoonful of apple jelly in each.
Step 2
Use enough chilled prepared folded butter pie paste to line the six moulds. Roll it out, cut six equal rounds and line the moulds neatly. Gently press the paste at the bottoms and sides without pressing down the edges. Line the cases with 200°C-rated baking paper and fill with dried beans as baking weights.
Step 3
Bake for about fifteen minutes until the cases are firm. Remove all the beans and paper, keeping the beans separately for future blind-baking, not for eating. Return the unweighted shells to the oven as needed until the pastry, including the bases, is dry, golden and fully cooked.
Step 4
Open the one pint-can of ready-to-eat apricot halves in light syrup and drain the fruit. Cut all the fruit into thin equal slices. Spread one good teaspoonful of finished apple jelly on each tartlet base, then divide the sliced apricots equally among all six shells.
Step 5
Reduce the oven setting to 180°C. Dredge each fruit surface with one light teaspoon powdered sugar. Place the tartlets on a baking sheet and bake for about sixteen minutes, until the filling is hot and the pastry stays golden.
Step 6
Raise the oven setting to 200°C. Lightly sprinkle the pastry edges with a little additional powdered sugar. Return the tartlets for about two minutes, continuing as needed until this sugar is entirely melted, watching closely to prevent burning.
Step 7
Take the tartlets from the oven and let them cool. Remove the tartlets from their moulds.
Step 8
Spread one teaspoon of finished set redcurrant jelly over the apricots on each cooled tartlet. Dress on a serving dish and serve.
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